Black Bean and Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Note: Try substituting 2 cups of puréed cooked kabocha squash for the pumpkin. For a spicier soup, use 2 chipotles. Ingredients:
2 tablespoons ground new mexico or california chilies |
1 teaspoon cumin seed |
1 can (14 1/2 oz.) diced tomatoes (no salt added) |
1 cup coarsely chopped onion |
2 cloves garlic |
1 or 2 canned chipotle chilies, drained |
1 tablespoon salad oil |
2 cans (15 oz. each) reduced-sodium black beans |
2 cups reduced-sodium chicken broth |
1 can (16 oz.) pumpkin |
fresh cilantro sprigs |
lime wedges |
reduced-fat sour cream |
Directions:
1. In a 5- to 6-quart pan over medium-high heat, stir New Mexico chilies and cumin just until they start to smoke, 1 to 2 minutes. Scrape into a blender and add tomatoes with their juice, onion, garlic, chipotles, and oil; whirl until smooth.
2. Pour chili mixture into pan. Bring to a simmer over medium-high heat, partially cover, and stir occasionally until slightly thickened, about 5 minutes. Stir in beans with their liquid, broth, and pumpkin. Bring to a simmer over high heat, then reduce heat and simmer, covered, for 10 minutes to blend flavors.
3. Whirl about 2 cups of the soup in blender until smooth, then return to pan. Garnish soup with cilantro sprigs and offer lime wedges and sour cream to season to taste.
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